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Old 12-24-2008, 04:08 AM   #41
Aubie Stout
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Jan 2008
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Transferred to secondary this week. Tastes fantastic! I used the wlp051 and I really like the results. Finally found a yeast I like.
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Old 12-28-2008, 01:34 AM   #42
maximus0430
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Aug 2008
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This was my first AG brew and it turned out great. Thanks for the recipe.

 
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Old 12-30-2008, 01:03 AM   #43
Aubie Stout
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Jan 2008
Birmingham, Al
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Best tasting beer I have ever bottled. Can't wait till it's carb'd!
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Old 01-01-2009, 11:52 PM   #44
Kugster
 
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Feb 2008
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Quote:
Originally Posted by BierMuncher View Post
I’m not one to pat myself on the back but this is one spot-on clone of Kona’s Fire Rock Pale Ale.

As APA’s go, it’s still malty enough to really stand out as a very flavorful beer without overdoing the bitterness. I substituted Centennial for the Galena and dry hopped this batch with 1/2 Oz of Centennial for 7 days. That really gave it a nice “Whoosh” I was looking for.

This is maltier and more robust in flavor than SNPA in my opinion. If you love the hop flavor / aroma without the high bitterness, this is perfect.

Anyway, whether you like or don’t like Kona Pale Ale, this clone will get you dangerously close.


Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.053 SG
Estimated Color: 6.7 SRM
Attachment 4170
Estimated IBU: 35.2 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount
18.00 lb Pale Malt, Maris Otter (3.0 SRM)
2.00 lb Munich Malt (9.0 SRM)
1.00 lb Honey Malt (25.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)

1.00 oz Centennial [9.50%] (60 min)
0.50 oz Cascade [7.80%] (40 min)
0.50 oz Cascade [7.80%] (30 min)
0.50 oz Cascade [7.80%] (20 min)
0.50 oz Cascade [7.80%] (10 min)
0.50 oz Mt Hood [3.70%] (5 min)

1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale

Dry hop with ½ Oz of Centennial per 5-gallons for 5-7 days.

Mashed at 154.

Primary for two weeks then straight to keg.
Cold conditioned keg (in garage) for 10 days, then to gas
Crystal clear right out of the tap.

Attachment 4171
BM, do you continue to use the German Ale/Kolsch yeast?
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Old 01-11-2009, 05:48 PM   #45
billym99
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Jan 2008
Shrewsbury, PA
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I brewed this recipe about 1.5 months ago... tapped the keg about three weeks ago, started drinking about two weeks ago, polished keg of last night. Turned out very good, and I will agree that it is very similar to Fire Rock Pale Ale. Needless to say it will be brewed again, very soon. I'm currently getting equipment together to step up to 10-15 gallon batches, this will probably be my first double...

FYI, my only edit to the recipe was yeast... I used SafAle 04 on this batch.






 
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Old 01-16-2009, 11:20 PM   #46
Aubie Stout
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Jan 2008
Birmingham, Al
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Best beer I've made to date. It tasted so good moving it from primary to secondary that I went ahead and made it again. Now that the first batch is ready, I'm glad I made the second!


On the second batch I had to sub Amarillo for Centennial on the bittering. Interested if I can pick out any difference. The WLP051 is my new go to yeast.
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Old 01-17-2009, 01:27 AM   #47
BierMuncher
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Quote:
Originally Posted by Aubie Stout View Post
Best beer I've made to date. ...
Now that's what I like to hear.

I knocked out another 10-gallons Wednesday night. Hopefully the keg I just tapped will hold out till it's done...but I doubt it.

 
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Old 01-17-2009, 04:17 AM   #48
Saccharomyces
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IMO a lot of the character of the Kona original is the unique fruitiness of the Kolsch strain... if you use another yeast I'm sure it'll be good, but it won't be exactly the same as the original.
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Old 01-18-2009, 06:39 PM   #49
Displaced MassHole
 
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May 2008
San Diego
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Today I'm doing a brew-over of this one. Had a sixer of the real thing last night and now I want more!!! I'm tired of this break from brewing that I've taken to work on the single tier. It's not 100% done yet but I just installed one of the burners to do this brew.
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Old 01-18-2009, 06:45 PM   #50
Donner
 
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Feb 2008
Oxford, MS
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I was going to brew this today, but i'm not sure about my starter. My yeast was two months past it's best by date and i think it smelled a little different than most other yeasts i've used. I've never used kolsch yeast before, but it was more carmel and less yeasty. Plus, it's been in my starter for 36 hours and while it may not have been at 70 degrees the entire time, there hasn't seemed to be any activity. I"m trying to decide whether to order my yeast and put this on hold or go ahead and make it and see what happens with this yeast.

Any suggestions?
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